Whole Wheat Buttermilk Pancakes

Name: Whole Wheat Buttermilk Pancakes
Ingredients: Vegetable-oil cooking spray; 1 cup whole wheat flour; 0.667 cup all-purpose flour; 0.333 cup toasted wheat germ; 1 tablespoon packed light-brown sugar; 1 teaspoon baking powder; 0.5 teaspoon baking soda; 0.25 teaspoon salt; 3 tablespoons unsalted butter, melted; 2.75 cups low-fat buttermilk; 2 large eggs, lightly beaten; Pure maple syrup, for serving (optional); Raspberries, for serving (optional)

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By

Martha Stewart Test Kitchen

Updated on April 27, 2020

Whole Wheat Buttermilk Pancakes — Photo: Jennifer Levy

Servings:

4

Yield:

16

Fiber-rich whole wheat buttermilk pancakes made with low-fat buttermilk are a healthy way to enjoy a leisurely morning breakfast.

Ingredients

Vegetable-oil cooking spray

For the Flour Mixture

1 cup whole wheat flour
⅔ cup all-purpose flour
⅓ cup toasted wheat germ
1 tablespoon packed light-brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

For the Buttermilk Mixture

3 tablespoons unsalted butter, melted
2 ¾ cups low-fat buttermilk
2 large eggs, lightly beaten

For the Garnish

Pure maple syrup, for serving (optional)
Raspberries, for serving (optional)

Directions

Preheat oven to 200 degrees. Whisk together flours, wheat germ, sugar, baking powder, baking soda, and salt in a medium bowl; set aside.
Heat a griddle or seasoned cast-iron skillet over medium heat. Stir together melted butter, buttermilk, and eggs in a medium bowl. Stir the flour mixture into the buttermilk mixture until just combined (batter will be slightly lumpy).
Generously coat griddle with cooking spray. Working in batches, pour 1/4 cup batter for each pancake onto griddle. Cook until surface is bubbling and edges are slightly dry, 3 to 4 minutes. Turn pancakes; cook until undersides are golden brown, 3 to 4 minutes more. Transfer to a baking sheet, and keep warm in oven. Divide pancakes among four plates. Serve with syrup and berries, if desired.